I am trying to nurse my sick starter back to health and not getting the results I want. About 10 days ago I started a vigorous attempt to revive my barely living starter. I have been using 1/4 c. of starter, 3/4 c. flour and 1/2 c. water. I let it sit out for 12 hours and then refridgerate it for the next 12 hours.
I seem to go through spurts of feverish obsession with things. Knitting, sewing, bread baking. Actually it goes in cycles, because I always come back to those things, even if it has been so long that you'd assume I had lost interest. Of course, right now I'm all about the bread baking again (even though I always bake bread, the rustic type hasn't been in the forefront lately--till now). After hanging around these boards for a while, I decided I should really get my old frozen sourdough starter out and try baking with it again.
I've got a questions about sourdough starters - how do you substitute starter for yeast?
I've got John's starter, with 50-50 flour and water - does it make it 50% hydration?So whats the percentage between a liquid starter and Total Flour Weight (TFW - I am learning from my BBA:)
I took my cold starters, 20g each and added 40g water and 100g low gluten flour and mixed. Kneaded the crumbs into balls and put them into containers and parked then into the 5° (41°F) fridge. My plan is to do a cool rise first to encourage the Lactobacillus and do a warm rise later for the yeast. Also wish to slow down activity for storage. That was Thursday, today is Saturday, about 40 hours have passed and I might have to move the SD balls to larger containers! They leveled out just a little but have almost doubled! This could be interesting! Am I on to something?
Good evening everyone!
I recently started my sourdough starter that sourdolady suggested starting with ornge juice. Today is day four and I've only notice about 12 little bubbles in the bottom of the tightly covered glass jar I'm using. I've discarded every thing except for 1/4 cup of the mix and then added the flour and spring water. The smell was quite intense but, I once again wonder if I am on the right track? At this point I will say thank you and wait for some response.
In search of my starter - Chuppy
I’m finally getting around to posting Maggie Glezer’s firm sourdough starter recipe. For those of you having problems with your starters you might wish to give this a try. Most people here are using batter-style starters so it might be interesting to see if there is any discussion on firm starters. Plus I need help in learning to convert properly for use in recipes which don’t use a firm starter and there are always questions that come up.